QP THC Q3006 Multi Cuisine Cook

QUALIFICATIONS PACK - OCCUPATIONAL
Qualifications STANDARDS
Pack For Multi-cuisine Cook
FOR TOURISM AND HOSPITALITY INDUSTRY
Font: Calibri(Body),Font size 16
Contents
1. Introduction and Contacts………...… P1
What are 2. Qualifications Pack……….………….…. P2
Occupational 3. Glossary of Key Terms …………..……. P3
Standards(OS)?
4. OS Units……………………..…………...…. P5
 OS describe what 5. Nomenclature for QP & OS…..….... P57

individuals need 6. Assessment criteria…………………….. P59
to do, know and
understand in
order to carry out Introduction
a particular job Qualification Pack: Multi-cuisine Cook
role or function
SECTOR: TOURISM AND HOSPITALITY
 OS are SUB-SECTOR: RESTAURANT
SECTOR: INFORMATION TECHNOLOGY- INFORMATION TECHNOLOGY ENABLED SERVICES
performance
standards that (IT-ITES)cesRoadside
OCCUPATION: Helpdesk Attendant
Eateries
individuals must
achieve when REFERENCE ID: THC/Q3006
carrying out
functions in the ALIGNED TO: NCO-2004/NIL
workplace,
together with Multi-cuisine Cook is responsible for cooking variety of foods for consumers and
specifications of arranging and managing food resources in the kitchen.
the underpinning
knowledge and Brief Job Description: The individual at work cooks foods of different types and
understanding typically of regional flavours.
Contact Us: Personal Attributes: The job requires the individual to have good eye sight;
THSC, 801, Tower A, knack for observational learning, attention to details, ability to work in typically
Unitech Signature hot and messy environment.
Tower, South City 1,
Gurgaon,
Haryana – 122002
Email: info@thsc.in
1
Qualifications Pack For Multi-cuisine Cook
Qualifications Pack Code THC/Q3006

Job Role Multi-cuisine Cook
Job Details
Credits(NSQF) TBD Version number 1.0

Sector Tourism and Hospitality Drafted on 15/04/15
Sub-sector Restaurant Last reviewed on 24/04/15
Occupation Roadside Eateries Next review date 05/10/19
NSQC Clearance on 28/09/15
Job Role Multi-cuisine Cook

Cooking variety of foods for consumers and arranging and
Role Description
managing food resources in the kitchen
NSQF level 4
Minimum Educational Qualifications Preferable primary education
Maximum Educational Qualifications 8th standard passed
Training
Not applicable
(Suggested but not mandatory)
Minimum Job Entry Age 18 years
Experience Not Applicable
Compulsory:
1. THC/N3005: Arrange and manage food resources in the
kitchen
2. THC/N3006: Cook variety of food
3. THC/N9901: Communicate with customer and colleagues
4. THC/N9902: Maintain customer-centric service
orientation
5. THC/N9903: Maintain standard of etiquette and
hospitable conduct
Applicable National Occupational
Standards (NOS) 6. THC/N9904: Follow gender and age sensitive service
practices
7. THC/N9905: Maintain IPR of organisation and customers
8. THC/N9906: Maintain health and hygiene
9. THC/N9907: Maintain safety at workplace
10. THC/N9909: Learn a foreign or local language(s) including
English
Optional:
1. NA
Performance Criteria As described in the relevant OS units
2
Keywords /Terms Description
Core Skills/Generic Core Skills or Generic Skills are a group of skills that are key to learning
Definitions
Skills and working in today's world. These skills are typically needed in any
work environment. In the context of the NOS, these include
communication related skills that are applicable to most job roles.
Function Function is an activity necessary for achieving the key purpose of the
sector, occupation, or area of work, which can be carried out by a person
or a group of persons. Functions are identified through functional
analysis and form the basis of NOS.
Job role Job role defines a unique set of functions that together form a unique
employment opportunity in an organization.
Knowledge and Knowledge and Understanding are statements which together specify the
Understanding technical, generic, professional and organizational specific knowledge
that an individual needs in order to perform to the required standard.
National Occupational NOS are Occupational Standards which apply uniquely in the Indian
Standards (NOS) context
Occupation Occupation is a set of job roles, which perform similar/related set of
functions in an industry.
Organisational Context Organisational Context includes the way the organization is structured
and how it operates, including the extent of operative knowledge
managers have of their relevant areas of responsibility.
Performance Criteria Performance Criteria are statements that together specify the standard
of performance required when carrying out a task.
Qualifications Pack(QP) Qualifications Pack comprises the set of NOS, together with the
educational, training and other criteria required to perform a job role. A
Qualifications Pack is assigned a unique qualification pack code.
Qualifications Pack Qualifications Pack Code is a unique reference code that identifies a
Code qualifications pack.
Scope Scope is the set of statements specifying the range of variables that an
individual may have to deal with in carrying out the function which have
a critical impact on the quality of performance required.
Sector Sector is a conglomeration of different business operations having similar
businesses and interests. It may also be defined as a distinct subset of the
economy whose components share similar characteristics and interests.
Sub-Sector Sub-sector is derived from a further breakdown based on the
characteristics and interests of its components.
Sub-functions Sub-functions are sub-activities essential to fulfil the achieving the
objectives of the function.
Technical Knowledge Technical Knowledge is the specific knowledge needed to accomplish
specific designated responsibilities.
Unit Code Unit Code is a unique identifier for a NOS unit, which can be denoted
with an ‘N’
Unit Title Unit Title gives a clear overall statement about what the incumbent
should be able to do.
Vertical Vertical may exist within a sub-sector representing different domain
areas or the client industries served by the industry.
3
Keywords /Terms Description

NSQF National Skills Qualifications Framework
Acronyms
QP Qualification Pack
OS Occupational Standards
OH&S Occupational Health and Safety
PPE Personal Protective Equipment
HR Human Resources
4
THC/N3005 Arrange and manage food resources in the kitchen
----------------------------------------------------------------------------------------------------------------------------- ----------
National Occupational
Standard
Overview
This unit is about arranging for, storing and managing food resources in the kitchen for
uninterrupted operations.
5
Unit Code THC/N3005
Unit Title
National Occupational Standard
Arrange and manage food resources in the kitchen

(Task)
Description This OS unit is about arranging for, storing and managing the food resources in the
kitchen for uninterrupted operations.
Scope This unit/task covers the following:
 Arrange food resources

 Maintain inventory control
 Ensure efficient use of resources
Performance Criteria(PC) w.r.t. the Scope

Element Performance Criteria
Arranging for food To be competent, the user/ individual must be able to:
resources PC1. estimate the requirements of variety of resources for kitchen operations with
the assistance of kitchen helper
PC2. estimate the quantity of various resources required for smooth kitchen
operations
PC3. provide the specifications for kitchen provisions, supplies and daily perishable
consumables to the proprietor of the eatery
PC4. receive the deliveries of kitchen provisions, supplies and daily perishable
consumables from suppliers
PC5. check that received food items; supplies and materials are undamaged and
then tally them with the order placed
PC6. instruct kitchen helper to unload the supplies and sort them for proper
storage
Maintaining To be competent, the user/ individual must be able to:
inventory control PC7. keep track of the quantities of supplies used on day-to-day basis
PC8. follow stock rotation procedures to avoid wastage of raw materials
PC9. inform proprietor about the inventory status and help in re-ordering of
materials
PC10. keep track of the fuel consumptions and report to proprietor to decide about
re-ordering
PC11. ensure adequate availability of resources for uninterrupted kitchen
operations
PC12. ensure that inventory records of all the items are kept up-to-date for the ease
of the monitoring
Ensuring efficient use To be competent, the user/ individual must be able to:
of resources PC13. follow manufacturers’ guidelines to ensure that kitchen equipment is working
at the correct settings
PC14. ensure that cooking fuel does not get wasted because of faulty burners or
cooking practices
PC15. ensure that there is no wastage of water, electricity, kitchen provision,
supplies and perishable materials in the kitchen
6
PC16. report any equipment faults or potential wastage to the proprietor for
immediate repair
Knowledge and Understanding (K)

The user/individual on the job needs to know and understand:
A. Organizational
KA1. legislation, standards, policies, and procedures followed in the company
Context relevant to employees, service provision and performance conditions
(Knowledge of the KA2. relevant occupational health and safety requirements applicable in the work
company / place
KA3. what are the standard protocols related to purchase of materials, selection of
organization and
vendors, minimum inventory, food storage;, safety and quality standards
its processes) KA4. what records to be kept and to whom they need to be passed
KA5. organization culture and typical customer profile
KA6. organization policy on documentation, reporting, etc.
KA7. sources for information pertaining to employment terms, entitlements, job
role and responsibilities
KA8. reporting structure, inter-dependent functions, lines and procedures in the
work area
B. Technical The user/individual on the job needs to know and understand:
Knowledge KB1. about variety of provisions, condiments, ingredients, kitchen materials,
perishable and non-perishable supplies used in the kitchen for cooking
KB2. about variety of equipment used for cooking food in the kitchen
KB3. about specifications of variety of resources used in the kitchen
KB4. about precautions to be taken for food handling, storing and preparing
KB5. about effective inventory control practices in the kitchen
KB6. about how to use all the resources effectively in the kitchen and avoid
the wastage
KB7. how to safely dispose of food that is beyond its `use-by date'
Skills (S)
Reading Skills
A. Core Skills/
The user/ individual on the job needs to know and understand how to:
Generic Skills
SA1. read manufacturer’s instructions and other product related information
printed on cartons / packing material
Writing Skills
SA2. Create format for keeping the item wise record of the inventory
SA3. write the list of resources and their quantity required for kitchen operations
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to:
SA4. communicate effectively with proprietor and kitchen staff
SA5. provide accurate and up-to-date information in a way that is suitable for the
people receiving it
SA6. communicate with people in respectful form and manner
7
B. Professional Skills Decision Making
SB1. type of situations which require to be tackled by the individual or need to
pass on to the proprietor
SB2. what sort of work decisions can be taken by the individual within the job
responsibilities
Plan and Organize
SB3. how to plan effective methods of monitoring the kitchen staff
SB4. how to prioritize work activities to make best use of time and resources
SB5. take responsibility for own work outcomes
SB6. time management and adhering to work timings, and other organizational
policies
SB7. manage distractions to be disciplined at work
Customer Centricity
SB8. develop a rapport with proprietor and customer
SB9. listen carefully and interpret their requirement
SB10. suggest customer on picking up dishes
SB11. importance of personal grooming
SB12. significance of etiquette during conversation with customer
SB13. importance of being patient and courteous with the customer
Problem Solving
NA
Analytical Thinking
The user/individual on the job needs to know and understand how:
SB14. to estimate the quantity of resources like kitchen provisions, supplies and
other raw materials required for uninterrupted kitchen operations
SB15. to estimate the time taken to complete a work
SB16. calculate the material quantity based on the consumption rate
calculate the cost of the dish
Critical Thinking
SB17. learn to prepare new dishes from various sources such as magazines, food
shows on television, etc.
SB18. seek to improve and modify own work practices
8
NOS Version Control
NOS Code THC/N3005

Industry Tourism and Hospitality Drafted on 15/04/15
Industry Sub-sector Restaurant Last reviewed on 24/04/15
9
THC/N3006 Cook variety of food
--------------------------------------------------------------------------------------------------------------------
National Occupational
Standard
Overview
This unit is about cooking variety of foods as per the eatery’s menu.
10
Unit Code THC/N3006
Unit Title
Cook variety of food

(Task)
Description This OS unit is about cooking variety of foods as per the eatery’s menu.
 Direct kitchen helper for initial preparation

 Cook vegetarian and non- vegetarian food items
 Customize food items as per consumer’s requirements
 Expedite and ensure quality control
Directing kitchen To be competent, the user/ individual must be able to:
helper for initial PC1. direct kitchen helper to do the basic preparatory work like washing; peeling;
preparation chopping; cutting of vegetables, grinding spices etc.
PC2. instruct kitchen helper to store semi-cooked food in containers / in the fridge
or freezer
PC3. inform kitchen helper about what all is required at the workstation to prepare
variety of food items
Cooking vegetarian To be competent, the user/ individual must be able to:
and non- vegetarian PC4. ensure that food preparation areas and equipment are clean, hygienic and
food items ready for use
PC5. select raw items; provisions; supplies and / or semi-cooked food as per food
item to be cooked
PC6. cook vegetables by boiling; frying; grilling; microwaving and ensure that they
are served at correct temperature
PC7. cook variety of vegetarian and non- vegetarian North Indian, South Indian,
Chinese food items
PC8. safely store any cooked vegetables not for immediate use
PC9. clear the area and deal correctly with the equipment used after service
PC10. ensure food is arranged correctly prior to service
PC11. use cooking and finishing techniques that meet the customer’s requirements
Customizing food To be competent, the user/ individual must be able to:
items as per PC12. make changes in the food items as per consumer’s requirements
consumer’s PC13. suggest consumers some changes to enhance their taste
requirements
Expediting and To be competent, the user/ individual must be able to:

ensuring quality PC14. ensure that all the food orders are delivered to respective consumers within
control proprietor set time
PC15. ensure that different courses of food are delivered to consumer at set pace
and order
PC16. ensure the quality of food items delivered to consumers such as the
appropriate temperature, consistency, presentation etc.
11
A. Organizational The user/individual on the job needs to know and understand:
Context KA1. legislation, standards, policies, and procedures followed in the company
(Knowledge of the relevant to own employment and performance conditions
company / KA2. organization’s client management policies
KA3. organization culture and typical customer profile
organization and
KA4. company’s code of conduct
its processes) KA5. sources for information pertaining to employment terms, entitlements, job
role and responsibilities
KA6. organization quality and hygiene standards policy
KA7. material movement, storage and material return policy
B. Technical
Knowledge
KB1. how the design kitchen operations in most effective and efficient ways under
the given infrastructure
KB2. how to ensure the quality of food preparation and kitchen operations
KB3. how to carry out the required initial food preparation, cooking and finishing
KB4. how to use and prepare equipment for food preparation
KB5. how to store food items correctly
KB6. how to store frozen and unfrozen vegetables before cooking
KB7. what to look for in vegetables before cooking: frozen, pre-cooked or fresh
KB8. which tools and equipment should be used for boiling, frying, grilling,
microwaving cooking methods
KB9. how to carry out boiling, frying, grilling, microwaving cooking methods
correctly
KB10. how to store vegetables that are not for immediate use
KB11. what quality points are appropriate to the different dishes on offer
Skills (S)
A. Core Skills/
Reading Skills
Generic Skills
SA1. read manufacturer’s instructions and other product related information
printed on cartons / packing material
Writing Skills
SA2. write the recipe of variety of vegetarian and non- vegetarian dishes from
magazines or while watching food shows on television
SA3. communicate effectively with proprietor and kitchen staff
SA4. provide accurate and up-to-date information in a way that is suitable for the
people receiving it
12
SA5. communicate with people in respectful form and manner

SB1. type of situations which require to be tackled by the individual or need to
pass on to the proprietor
SB2. what sort of work decisions can be taken by the individual within the job
responsibilities
Plan and Organize

SB3. how to plan effective methods of monitoring the kitchen staff
SB4. how to prioritize work activities to make best use of time and resources
SB5. take responsibility for own work outcomes
SB6. time management and adhering to work timings, and other organizational
policies
SB7. manage distractions to be disciplined at work
Customer Centricity
SB8. develop a rapport with proprietor and customer
SB9. listen carefully and interpret their requirement
SB10. suggest customer on picking up dishes
SB11. importance of personal grooming
SB12. significance of etiquette during conversation with customer
SB13. importance of being patient and courteous with the customer
Problem Solving
The user/ individual on the job needs to know and understand:

SB14. how to solve conflicts among kitchen staff or with the consumer amicably
SB15. how to deal with the dis-satisfaction of the consumer
Analytical Thinking
SB16. analyze the quality of kitchen provisions, supplies and other raw materials
SB17. analyze the taste of dish and make changes, if need be, as per consumer’s
requirements
Critical Thinking
SB18. learn preparing new dishes from various sources like magazines, food shows
on television etc.
SB19. seek to improve and modify own work practices
13
NOS Version Control
NOS Code THC/N3006

Industry Sub-sector Restaurant Last reviewed on 24/04/15
14
THC/ N9901 Communicate with customer and colleagues
------------------------------------------------------------------------------------------------------------------------------------
Overview
This unit is about communicating effectively with superiors, colleagues and customers to
achieve a smooth workflow.
15
Unit Code THC/N9901

Unit Title
Communicate with customer and colleagues

(Task)
Role Description This OS unit is about communicating effectively with superiors, colleagues and
customer to achieve a smooth workflow
 Interact with superior

 Communicate with colleagues
 Communicate effectively with customers
Interacting with To be competent, the user/ individual must be able to:
superior PC1. receive job order and instructions from reporting superior
PC2. understand the work output requirements, targets, performance indicators
and incentives
PC3. deliver quality work on time and report any anticipated reasons for delays
PC4. escalate unresolved problems or complaints to the relevant senior
PC5. communicate maintenance and repair schedule proactively to the superior
PC6. receive feedback on work standards
PC7. document the completed work schedule and handover to the superior
Communicating with To be competent, the user/ individual must be able to:
colleagues PC8. exhibit trust, support and respect to all the colleagues in the workplace
PC9. aim to achieve smooth workflow
PC10. help and assist colleagues with information and knowledge
PC11. seek assistance from the colleagues when required
PC12. identify the potential and existing conflicts with the colleagues and resolve
PC13. pass on essential information to other colleagues on timely basis
PC14. maintain the etiquette, use polite language, demonstrate responsible and
disciplined behaviours to the colleagues
PC15. interact with colleagues from different functions clearly and effectively on all
aspects to carry out the work among the team and understand the nature of
their work
PC16. put team over individual goals and multi task or share work where necessary
supporting the colleagues
PC17. highlight any errors of colleagues, help to rectify and ensure quality output
PC18. work with cooperation, coordination, communication and collaboration, with
shared goals and supporting each other’s performance
16
Communicating To be competent, the user/ individual must be able to:
effectively with PC19. ask more questions to the customers and identify their needs
customers PC20. possess strong knowledge on the product, services and market
PC21. brief the customers clearly
PC22. communicate with the customers in a polite, professional and friendly
manner
PC23. build effective but impersonal relationship with the customers
PC24. ensure the appropriate language and tone are used to the customers
PC25. listen actively in a two way communication
PC26. be sensitive to the gender, cultural and social differences such as modes of
greeting, formality, etc.
PC27. understand the customer expectations correctly and provide the appropriate
products and services
PC28. understand the customer dissatisfaction and address to their complaints
effectively
PC29. maintain a positive, sensible and cooperative manner all time
PC30. ensure to maintain a proper body language, dress code, gestures and
etiquettes towards the customers
PC31. avoid interrupting the customers while they talk
PC32. ensure to avoid negative questions and statements to the customers
PC33. inform the customers on any issues or problems before hand and also on the
developments involving them
PC34. ensure to respond back to the customer immediately for their voice
messages, e-mails, etc.
PC35. develop good rapport with the customers and promote suitable products and
services
PC36. seek feedback from the customers on their understanding to what was
discussed
PC37. explain the terms and conditions clearly

Context KA1. company’s policies on personnel management, effective team work at
(Knowledge of the workplace
company / KA2. company’s Human Resources policies
KA3. company’s reporting structure
organization and
KA4. company’s documentation policy
its processes) KA5. company’s customer profile
B. Technical
Knowledge
KB1. methods for effective communication with various categories of people and
the different departments in the organization
17
KB2. significance of team coordination and productivity targets of the organisation
KB3. how to record the job activity as required on various types of documents
KB4. how to use computer or smart phone to communicate effectively and
productively
KB5. significance of helping colleagues with specific issues and problems
KB6. importance of meeting quality and time standards as a team
KB7. how to practice effective listening
KB8. communicate effectively with customers
KB9. effective use of voice tone and pitch for communication
KB10. how to demonstrate ethics and convey discipline to the customers
KB11. how to build effective working relationship with mutual trust and respect
within the team
KB12. importance of dealing with grievances effectively and in time
Skills (S)
A. Core Skills/ Reading Skills
Generic Skills The user/ individual on the job needs to know and understand how to:
SA1. read job sheets, company policy documents and information displayed at the
workplace
SA2. read notes/comments from the supervisor
Writing Skills
SA3. fill up documentation pertaining to job requirement

SA4. interact with team members to work efficiently
SA5. communicate effectively with superior to achieve smooth workflow
SA6. communicate effectively with the customers to build a good rapport with
them
SA7. use language that the customer or colleague understands
SA8. use the communications systems of the company, e.g., telephone, fax, public
announcement systems
SA9. E-mail and use Internet for communicating
SA10. use of audio-visual aids to communicate complex issues
Decision Making
B. Professional Skills The user/ individual on the job needs to know and understand how to:
SB1. spot and communicate potential areas of disruptions to work process and
report the same
SB2. report to supervisor and deal with a colleague individually, depending on the
type of concern
18
Plan and Organize
NA
Customer Centricity
NA
Problem Solving
SB3. coordinate with different departments and multi-task as necessary
SB4. contribute to quality of team work and achieve smooth workflow
SB5. share work load as required
SB6. delegate work in consultation with superior or as necessary instead of
allowing work to pile up
Analytical Thinking
NA
Critical Thinking
SB7. improve work processes by interacting with others and adopting best
practices
SB8. resolve recurring inter-personal conflicts
19
NOS Version Control
NOS Code THC/N9901

1. Hotels
2. Travel and Tours
Industry Sub-sector 3. Restaurants Last reviewed on 24/04/15
4. Facility Management
5. Cruise Liners
20
THC/N9902 Maintain customer-centric service orientation
------------------------------------------------------------------------------------------------------------------------------------
Overview
This unit is about understanding customer requirements, understanding the market
standards of service, assessing scheduled services and those that are unscheduled but can be
offered, and conveying or executing it in a manner that results in customer satisfaction.
21
Unit Code THC/N9902

Unit Title
Maintain customer-centric service orientation

(Task)
Description This OS unit is about engaging customers, fulfilling their needs and achieving customer
satisfaction.
 Engage with customers to understand their service quality requirements

 Achieve customer satisfaction
 Fulfil customer requirement
Engaging with To be competent, the user/ individual must be able to:
customers for PC1. keep in mind the profiles of expected customers
assessing service PC2. understand the target customers and their needs as defined by the company
PC3. organize regular customer events and feedback session frequently
quality requirements
PC4. build a good rapport with the customers including the ones who complain
PC5. have frequent discussions with regular customers on general likes and dislikes
in the market, latest trends, customer expectations, etc.
PC6. receive regular feedbacks from the clients on current service, complaints, and
improvements to be made, etc.
PC7. compulsively seek customer rating of service to help develop a set of regularly
improved procedures
PC8. ingrain customer oriented behaviour in service at all level
PC9. aim to gain their long lasting loyalty and satisfaction
PC10. engage with customers on without intruding on privacy
Achieving customer To be competent, the user/ individual must be able to:
satisfaction PC11. ensure clarity, honesty and transparency with the customers
PC12. treat the customers fairly and with due respect
PC13. focus on executing company’s marketing strategies and product development
PC14. focus on enhancing brand value of company through customer satisfaction
Fulfilling customer To be competent, the user/ individual must be able to:
requirement PC15. ensure that customer expectations are met
PC16. learn to read customers’ needs and wants
PC17. willingly accept and implement new and innovative products and services
that help improve customer satisfaction
PC18. communicate feedback of customer to senior, especially, the negative
feedback
PC19. maintain close contact with the customers and focus groups
PC20. offer promotions to improve product satisfaction level to the customers
periodically
22
PC21. weigh the cost of fulfilling unscheduled customer requests, consult with
senior and advise the customer on alternatives

Context KA1. company’s policies on customer centric orientation behaviour at workplace
(Knowledge of the KA2. company’s Human Resources policies
company / KA3. company’s reporting structure
organization and
KA5. company’s customer profile
its processes)
B. Technical
Knowledge
KB1. significance of treating the customers with respect and in a friendly and
professional way
KB2. importance of gaining customer satisfaction
KB3. methods of engaging with the customers effectively and professionally
KB4. ways to improve company’s customer satisfaction rating
KB5. company’s and prevailing market standards of customer satisfaction
KB6. standard operating procedure (SOP)
KB7. the variety of common and unscheduled requests to expect
KB8. significance of being transparent and courteous under all circumstances
involving customer interaction without losing composure
Skills (S)
workplace
Writing Skills
SA3. fill up documentation pertaining to one’s role in customer satisfaction
SA5. communicate effectively with customers
SA6. engage with customer to understand their expectations
SA7. company standards and effectiveness improvements pattern
SA8. resolve customer’s concerns satisfactorily within timeframe stipulated by the
company or as agreed with customer or colleague
SA9. use the communications systems of the company, e.g., telephone, fax, public
announcement systems
23
SA10. E-mail and use Internet for communicating
SA11. use of audio-visual aids to communicate complex issues

SB1. how to spot and communicate potential areas of disruptions to work process
and report the same so that customer service is smooth
SB2. how to address the complaints and handle the dissatisfied the customers
Plan and Organize
NA
Customer Centricity
NA
Problem Solving
SB3. coordinate with different departments in order to service the customer
better
Analytical Thinking
NA
Critical Thinking
SB6. improve work processes by interacting with customers and adopting best
practices
SB7. resolve recurring inter-personal or system related conflicts with colleagues
that hinder customer service
SB8. act upon constructively on any problems as pointed by customers
SB9. handle personality clashes effectively
24
NOS Version Control
NOS Code THC/N9902

1. Hotels
2. Travel and Tours
5. Cruise Liners
25
THC/N9903 Maintain standard of etiquette and hospitable conduct
------------------------------------------------------------------------------------------------------------------------------------
Overview
This unit is about maintaining standard etiquette at workplace and achieving customer
satisfaction
26
Unit Code THC/N9903

Unit Title
Maintain standard of etiquette and hospitable conduct

(Task)
Description This OS unit is about maintaining standard etiquette at workplace and achieving
customer satisfaction
 Follow behavioural, personal and telephone etiquettes

 Treat customers with high degree of respect and professionalism
 Achieve customer satisfaction
Following To be competent, the user/ individual must be able to:
behavioural, personal PC1. greet the customers with a handshake or appropriate gesture based on the
and telephone type of customer on their arrival
PC2. welcome the customers with a smile
etiquettes
PC3. ensure to maintain eye contact
PC4. address the customers in a respectable manner
PC5. do not eat or chew while talking
PC6. use their names as many times as possible during the conversation
PC7. ensure not to be too loud while talking
PC8. maintain fair and high standards of practice
PC9. ensure to offer transparent prices
PC10. maintain proper books of accounts for payment due and received
PC11. answer the telephone quickly and respond back to mails faster
PC12. ensure not to argue with the customer
PC13. listen attentively and answer back politely
PC14. maintain personal integrity and ethical behaviour
PC15. dress professionally
PC16. deliver positive attitude to work
PC17. maintain well groomed personality
PC18. achieve punctuality and body language
PC19. maintain the social and telephonic etiquette
PC20. provide small gifts as token of appreciation and thanks giving to the customer
PC21. use appropriate tone, pitch and language to convey politeness, assertiveness,
care and professionalism
PC22. demonstrate responsible and disciplined behaviours at the workplace
PC23. escalate grievances and problems to appropriate authority as per procedure
to resolve them and avoid conflict
27
Treating customers To be competent, the user/ individual must be able to:
with high degree of PC24. use appropriate titles and terms of respect to the customers
respect and PC25. use polite language
PC26. maintain professionalism and procedures to handle customer grievances and
professionalism
complaints
PC27. offer friendly, courteous and hospitable service and assistance to the
customer upholding levels and responsibility
PC28. provide assistance to the customers maintaining positive sincere attitude and
etiquette
PC29. provide special attention to the customer at all time
Achieving customer To be competent, the user/ individual must be able to:
satisfaction PC30. achieve 100% customer satisfaction on a scale of standard
PC31. gain customer loyalty
PC32. enhance brand value of company

Context KA1. company’s policies on behavioural etiquette and professionalism
company /
organization and
its processes)
B. Technical
Knowledge
KB1. significance of professional and polite etiquette and behaviour
KB2. the need and reason for achieving customer satisfaction
KB3. procedural behavioural patterns framed by the organisation
KB4. methods for gaining customer satisfaction
KB5. standard operating procedure and service quality standards
KB6. measure of customer satisfaction
KB7. significance of brand enhancement via word-of-mouth
KB8. the hospitality and tourism environment
KB9. company’s growth strategy and productivity targets
Skills (S)
Generic Skills The individual on the job needs to know and understand:
SA1. how to read job sheets, company policy documents and information
displayed at the workplace
SA2. how to read notes and comments from the supervisor or customer
Writing Skills
The individual on the job needs to know and understand:
SA3. how to fill up documentation pertaining to job requirement
28
The individual on the job needs to know and understand:
SA4. how to interact with team members to work efficiently
SA5. how to communicate effectively with the customers by building a rapport
with them and maintaining the etiquette
SA6. how to avoid ‘Self Reference Criterion’ effect while interacting with guests
SB1. how to spot and report potential areas of disruption to work process
SB2. how to address the complaints and handle dissatisfied customers
Plan and Organize
NA
Customer Centricity
NA
Problem Solving
SB3. how to coordinate with different departments to achieve smooth workflow
SB4. contribution to quality of customer satisfaction via team work
SB5. how to share work load as required
Analytical Thinking
NA
Critical Thinking
SB6. how to improve work processes by interacting with customers
SB7. how to adopt suggested best practices
SB8. how to resolve recurring inter-personal conflicts
SB9. how to address or escalate recurring problems reported by customers
SB10. measure performance against company’s standards
SB11. motivate self and colleagues to work effectively given the boundaries of
organisational structure, infrastructure and personnel management
SB12. use the authority, power and politics issues to serve customer effectively
29
NOS Version Control
NOS Code THC/N9903

1. Hotels
2. Travel and Tours
5. Cruise Liners
30
THC/N9904 Follow gender and age sensitive service practices
------------------------------------------------------------------------------------------------------------------------------------
Overview
This unit is about following gender sensitivity for treating different genders and age groups of
tourists or local customers such as women, men, children and senior citizens by offering them
service as per their typical and collective requirements as well as treating women with
respect and ensuring personal and material security and at all times.
31
Unit Code THC/N9904

Unit Title
Follow gender and age sensitive service practices

(Task)
Description This OS unit is about following gender and age sensitivity practices by treating the
women, men, children and senior citizens equally and offering them service as per
their unique and collective requirements as well as treating women with respect and
ensuring personal and material security at all times
 Educate customer on specific facilities and services available for different

categories of customers
 Provide gender and age specific services as per their unique and collective
requirements
 Follow standard etiquette with women at workplace
Educating customer To be competent, the user/ individual must be able to:
on specific facilities PC1. educate the tourists, employers and the colleagues at workplace on women
and services rights and the respect that is to be given to them
PC2. inform about company’s policies to prevent women from sexual harassments,
available
both physical and verbal, and objectifications by other customers and staff
PC3. list all the facilities available with respect to transportation facilities, night
trips and safeguards, reporting abuse, maternity related and other grievance
PC4. inform about methods adopted to ensure safety and personal and baggage
security of women, e.g., CCTV cameras, security guards, women’s helpline
PC5. provide the necessary comfort to the female traveller customers such as
secure and safe environment, chain locks/latches, smoke detector,
comfortable accommodation, etc.
PC6. maintain compliant behavioural etiquette while dealing with women
customers such as asking permission before entering room and for cleaning,
avoiding touch contact, using abusive language or gesture, etc.
PC7. ensure that the customer feels safe at all times without being over
threatened by the security procedures and related environment
PC8. ensure that in the event of terrorist attacks customers are calmly handled, led
to safer places and instructed properly in order to achieve zero casualties
Providing different To be competent, the user/ individual must be able to:
age and gender PC9. ensure the quality of facilities and services offered cater to the needs of every
specific customer individual, be it man, woman, child, particularly the very young and the aged
PC10. be aware of the customer unique needs and wants of each category of
service
customer, e.g., for an infant, for a young woman, for an old person, others
PC11. coordinate with team to meet these unique needs, also keeping in mind their
32
diverse cultural backgrounds
PC12. provide entertainment programs and events suited for the children tourists
PC13. educate parents and attendants of senior citizens on basic safeguards and
procedures for them in case of emergencies
PC14. arrange for transport and equipment as required by senior citizens
PC15. ensure availability of medical facilities and doctor
Following standard To be competent, the user/ individual must be able to:
etiquette with PC16. treat women equally across both the horizontal as well as vertical segregation
women at workplace of roles in the workplace
PC17. ensure a fair and equal pay to the women as men, more of formal training,
advancement opportunities, better benefits, etc.
PC18. involve women in the decision making processes and management
professions
PC19. avoid specific discrimination and give women their due respect
PC20. motivate the women in the work place towards utilizing their skills
PC21. educate the tourists, employers and the colleagues at workplace on women
rights and the respect that is to be given to them
PC22. establish policies to protect the women from sexual harassments, both
physical and verbal, and objectifications by customers and colleagues
PC23. frame women friendly work practices such as flexible working hours,
maternity leave, transportation facilities, night shift concessions, women
grievance cell.
PC24. ensure the safety and security of women in the workplace, particularly when
their nature of job is to deal with night shifts, attend guest rooms, back end
work, etc.
PC25. ensure safety and security of women at all levels

Context KA1. company’s policies on gender sensitive service practices at workplace
company /
organization and
its processes)
B. Technical
Knowledge
KB1. gender specific requirements of different types of customer
KB2. specific requirements of different age-groups of customers
KB3. safety measures and procedures available for female colleagues and
customers
KB4. how to educate female customers and colleagues on available facilities so
that they feel safe and secure
KB5. helpline numbers
33
KB6. process of handling and reporting abuse
KB7. how to be vigilant for breach of safety at smallest level
KB8. how to maintain customers’ and colleagues’ safety without making the
environment threatening
KB9. different types of potential security threats to domestic and international
tourists
KB10. standard procedures to be followed in the event of terrorist attack
Skills (S)
workplace
Writing Skills
SA3. fill up documentation pertaining to safety maintenance requirements

SA4. communicate effectively with the customers building a good servicing rapport
with them while maintaining the etiquette
SA5. communicate with the women at workplace and the customers with respect
SB1. decide on the methods to protect and safeguard the security of women in the
workplace and the clientele
SB2. address the complaints and handle dissatisfied customers
Plan and Organize
NA
Customer Centricity
NA
Problem Solving
SB3. coordinate with different departments and work as team
Analytical Thinking
NA
34
Critical Thinking
SB6. improve work processes by interacting with customers and adopting best
practices
SB7. resolve recurring problems based on the complaints received from women
customers and at the workplace
SB8. different acceptable standards of behaviour in different cultures and societies
to which customers belong
SB9. help create enjoyable guest experience by accepting their social behaviour
standards even if they may be different from own standards
SB10. how to avoid negative behaviours accepted by peer groups that may affect
work environment
35
NOS Version Control
NOS Code THC/N9904

1. Hotels
2. Travel and Tours
5. Cruise Liners
36
THC/N9905 Maintain IPR of organisation and customer
------------------------------------------------------------------------------------------------------------------------------------
Overview
This unit is about securing intellectual property rights (IPR) of the company and respecting
customer’s copyright
37
THC/N9905 Maintain IPR of organisation and customer
Unit Code THC/N9905
Unit Title
Maintain IPR of organisation and customer

(Task)
Description This OS unit is about securing intellectual property rights of the employee’s
organisation and respecting customer’s copyright
 Secure company’s IPR

 Respect customers copyright

Securing company’s To be competent, the user/ individual must be able to:
IPR PC1. prevent leak of new plans and designs to competitors by reporting on time
PC2. be aware of any of company’s product, service or design patents
PC3. report IPR violations observed in the market, to supervisor or company head
Respecting To be competent, the user/ individual must be able to:
customer’s copyright PC4. read copyright clause of the material published on the internet and any other
printed material
PC5. protect infringement upon customer’s business or design plans
PC6. consult supervisor or senior management when in doubt about using
information available from customer
PC7. report any infringement observed by anyone in the company

Context KA1. company’s policies on intellectual property rights
(Knowledge of the KA2. company’s IPR infringement reporting policy
KA3. company’s Human Resource policies
company /
organization and
B. Technical
Knowledge
KB1. patents and IPR laws
KB2. how IPR protection is important for competitiveness of a company
KB3. significance of damages resulting from IPR infringement
KB4. industrial and political espionages
38
THC/N9905 Maintain IPR of company and customer
Skills (S)
Generic Skills The user/ individual on the job needs to know and understand:
workplace
Writing Skills
SA3. fill up documentation pertaining to one’s role in protecting IPR infringement

SA5. communicate effectively with the customers about IPR protection and
building trust
SB1. identify IPR related issues
SB2. prevent information leakages
SB3. avoid being caught up in copyright issues
Plan and Organize
NA
Customer Centricity
NA
Problem Solving
NA
Analytical Thinking
SB4. basics of what constitutes IPR violations under WTO agreement
SB5. penalties to company or individual on evidence of IPR violations
SB6. likely effect of IPR violation on customer
Critical Thinking
SB7. improve work IPR related safety and adopting best practices
SB8. resolve conflicts related to IPR by reporting in time
39
THC/N9905 Maintain IPR of company and customer
NOS Version Control
NOS Code THC/N9905

1. Hotels
2. Travel and Tours
5. Cruise Liners
40
THC/N9906 Maintain health and hygiene
------------------------------------------------------------------------------------------------------------------------------------
Overview
This unit is about maintaining hygiene and health at tourist spots, hospitality units, roadside
eateries and retail shops, restaurants, office units, conventions and events, cruise liners,
commercial spaces and recreation centres.
41
Unit Code THC/N9906

Unit Title
Maintain health and hygiene

(Task)
Description This OS unit is about maintaining hygiene and community health at tourist spots,
hospitality units, roadside eateries and retail shops, restaurants, office units,
conventions and events, cruise liners, commercial spaces and recreation centres
 Ensure cleanliness around workplace in hospitality and tourist areas

 Follow personal hygiene practices
 Take precautionary health measures

Ensuring cleanliness To be competent, the user/ individual must be able to:
around workplace PC1. keep the workplace regularly clean and cleared-off of food waste or other
litter
PC2. ensure that waste is disposed-off as per prescribed standards or in trash cans
earmarked for waste disposal
PC3. ensure that the trash cans or waste collection points are cleared everyday
PC4. arrange for regular pest control activities at the workplace
PC5. to maintain records for cleanliness and maintenance schedule
PC6. ensure the workplace is well ventilated with fresh air supply
PC7. check the air conditioner and other mechanical systems on a regular basis and
maintain them well
PC8. ensure the workplace is provided with sufficient lighting
PC9. ensure clean work environment where food is stored, prepared, displayed
and served
PC10. ensure safe and clean handling and disposal of linen and laundry, storage
area, accommodation, public areas, storage areas, garbage areas, etc.
PC11. identify and report poor organizational practices with respect to hygiene,
food handling, cleaning
PC12. ensure adequate supply of cleaning consumables such as equipment,
materials, chemicals, liquids
PC13. ensure to clean the store areas with appropriate materials and procedures
PC14. identify the different types of wastes, e.g., liquid, solid, food, non-food, and
the ways of handling them for disposal
Following personal To be competent, the user/ individual must be able to:
hygiene practices PC15. wash hands on a regular basis, particularly on touching any dirty surfaces,
before and after handling food, after using the toilet, etc.
42
PC16. ensure to wash hands using suggested material such as soap, one use
disposable tissue, warm water, etc.
PC17. wash the cups, glasses or other cutlery clean before and after using them
PC18. ensure to maintain personal hygiene of daily bath, clean clothing and
uniform, footwear, head gear, cutting nails, healthy diet, using deodorant,
etc.
PC19. ensure to maintain dental hygiene in terms of brushing teeth every day, using
mouthwash regularly, using mouth freshener after eating, avoiding smoke at
workplace, etc.
PC20. ensure no cross contaminations of items such as linen, towels, utensils, etc.
occurs in the workplace
Taking precautionary To be competent, the user/ individual must be able to:
health measures PC21. report on personal health issues related to injury, food, air and infectious
diseases
PC22. ensure not to go for work if unwell, to avoid the risk of being spread to other
people
PC23. use a tissue, cover the mouth and turn away from people while sneezing or
coughing
PC24. wash hands on using these tissues after coughing and sneezing and after
using the wastes
PC25. ensure to use single use tissue and dispose these tissues immediately
PC26. coordinate for the provision of adequate clean drinking water
PC27. ensure to get appropriate vaccines regularly
PC28. avoid serving adulterated or contaminated food
PC29. undergo preventive health check-ups at regular intervals
PC30. take prompt treatment from the doctor in case of illness
PC31. have a general sense of hygiene and appreciation for cleanliness for the
benefit of self and the customers or local community

Context KA1. company’s policies on health and hygiene at workplace
organization and KA4. company’s documentation policy
B. Technical
Knowledge
KB1. food safety and hygiene standards as stipulated by FSSAI, HACCP and ISO 22000
KB2. health risks to the worker or customer
KB3. healthy work practices
KB4. equipment and hand swab tests
KB5. internal hygiene-audit tests
KB6. personal protective equipment to be worn and care
43
KB7. purpose and usage of protective gears such as gloves , protective goggles,
masks, etc. while working
KB8. acceptable ventilation standards
KB9. technical layout standards and placements of equipment
KB10. safe disposal methods for waste
KB11. compliance norms for established health and hygiene procedures at workplace
KB12. safe handling of chemicals
KB13. standard material handling procedure
KB14. standard operating procedure (SOP) for maintaining cleanliness and checklists
KB15. precautionary rules to follow for maintaining health and hygiene
KB16. municipal or community rules for handling and disposing-off waste
Skills (S)
SA1. read and interpret relevant organisational policies, procedures and diagrams
that identify good health and hygiene practices
SA2. understand internationally or nationally accepted signage related to hygiene
and health
workplace
SA4. read notes or comments from the supervisor or customer
Writing Skills
SA5. fill up any documentation required to maintain health and hygiene

SA6. receive instructions from doctor and supervisor on medical care
SA7. verbally report hygiene hazards and poor organisational practice
SB1. how to select appropriate hand tools and personal protection equipment
SB2. how to select the cleaning procedures and effective hygiene practices as
required
Plan and Organize
NA
Customer Centricity
NA
Problem Solving
NA
44
Analytical Thinking
NA
Critical Thinking
SB3. how to use the acids, detergents, lubricants, etc., for cleaning
SB4. how to use waste disposal equipment at workplace such as large bins, waste
disposal stations, and others
45
NOS Version Control
NOS Code THC/N9906

1. Hotels
2. Travel and Tours
5. Cruise Liners
46
THC/N9907 Maintain safety at workplace
------------------------------------------------------------------------------------------------------------------------------------
Overview
This unit is about following workplace safety standards to have a hazard-free environment
and avoid downtime because of disruption from personal injuries and hazardous system
failures.
47
Unit Code THC/N9907

Unit Title
Maintain safety at workplace

(Task)
Description This OS unit is about following workplace safety standards to have a hazard-free work
environment and avoid downtime because of disruption from personal injuries and
hazardous system failures
 Take precautionary measures to avoid work hazards

 Follow standard safety procedure
 Use safety tools or personal protective equipment
 Achieve safety standards

Taking precautionary To be competent, the user/ individual must be able to:
measures to avoid PC1. assess the various hazards in the work areas
work hazards PC2. take necessary steps to eliminate or minimize them
PC3. analyse the causes of accidents at the workplace
PC4. suggest measures to prevent such accidents from taking place
PC5. take preventive measures to avoid risk of burns and other injury due to
contact with hot surfaces such as stoves, gas, fire, hot liquids, hot foods, hot
oil, etc.
PC6. suggest methods to improve the existing safety procedures at the workplace
Following standard To be competent, the user/ individual must be able to:
safety procedure PC7. be aware of the locations of fire extinguishers, emergency exits, etc.
PC8. practice correct emergency procedures
PC9. check and review the storage areas frequently
PC10. stack items in an organized way and use safe lifting techniques to reduce risk
of injuries from handling procedures at the storage areas
PC11. ensure to be safe while handling materials, tools, acids, chemicals,
detergents, etc.
PC12. store the chemicals and acids in a well-ventilated and locked areas with
warning signs displayed
PC13. ensure safe techniques while moving furniture and fixtures
PC14. ensure to reduce risk of injury from use of electrical tools
PC15. read the manufacturer’s manual carefully before use of any equipment
PC16. unplug the electrical equipment before performing housekeeping, cleaning
and maintenance to avoid injuries
PC17. keep the floors free from water and grease to avoid slippery surface
PC18. ensure to use non slip liquids and waxes to polish and treat floors, if required
PC19. use rubber mats to the places where floors are constantly wet
48
PC20. ensure safety from injuries of cuts to loss of fingers, while handling sharp
tools such as knives, needles, etc.
PC21. use flat surfaces, secure holding and protective wear while using such sharp
tools
PC22. use health and safety practices for storing, cleaning, and maintaining tools,
equipment, and supplies
PC23. practice ergonomic lifting, bending, or moving equipment and supplies
Using safety tools or To be competent, the user/ individual must be able to:
Personal Protective PC24. ensure the workers have access to first aid kit when needed
Equipment PC25. ensure all equipment and tools are stored and maintained properly and safe
to use
PC26. ensure to use personal protective equipment and safety gear such as gloves,
mask, headwear, footwear, glasses, goggles, etc. for specific tasks and work
conditions where required
PC27. ensure to display safety signs at places where necessary for people to be
cautious
PC28. ensure electrical precautions such as insulated clothing, adequate equipment
insulation, dry work area, switch off the power supply when not required, etc.
PC29. ensure availability of general health and safety equipment such as fire
extinguishers, first aid equipment, safety equipment, clothing, safety
installations such as fire exits, exhaust fans, etc., are available
Achieving safety To be competent, the user/ individual must be able to:
standards PC30. document all the first aid treatments, inspections, etc., conducted to keep
track of the safety measures undertaken
PC31. comply with the established safety procedures of the workplace
PC32. report to the supervisor on any problems and hazards identified
PC33. ensure zero accident at workplace
PC34. adhere to safety standards and ensure no material damage

Context KA1. company’s policies on safety procedures at workplace
company /
organization and
its processes)
B. Technical
Knowledge
KB1. personal protective equipment should be worn and how it is cared for
KB2. purpose and usage of protective gears such as gloves , protective goggles,
masks, etc. while working
KB3. how to provide the first aid treatment at workplace
KB4. significance of accidental risks to the worker and productivity loss
49
KB5. reporting procedure or hierarchy for signs of damage and potential hazards
KB6. methods to minimize accidental risks
KB7. safe handling chemicals, acids, etc. for cleaning
KB8. material handling procedure
KB9. standard operating procedure for safety drills and equipment maintenance
KB10. precautionary activities to be followed for work place safety
KB11. optimal operation of tools and electrical equipment
KB12. emergency procedures to be followed in case of an mishap such as fire
accidents, etc.
Skills (S)
SA1. read and interpret relevant organisation policies, procedures and diagrams
that identify safety practices.
workplace
Writing Skills
SA4. fill up documentation to one’s role
SA5. verbally report safety hazards and poor organisation practice
SA6. communicate supervisor about the work safety issues
SA7. receive instructions from supervisor on minimizing the accidental risks
SA8. communicate co-workers about the precautions to be taken for accident free
work
Decision Making
B. Professional Skills The user/ individual on the job needs to know and understand how to:
SB1. select appropriate hand tools and personal protection equipment
SB2. identify first aid needs in case and of an injury
Plan and Organize
NA
Customer Centricity
NA
Problem Solving
NA
Analytical Thinking
SB3. use safety equipment such as fire extinguisher during fire accidents
50
SB4. store chemicals and tools in a safe way
SB5. use tools and equipment without causing any injury to fellow workers
Critical Thinking
NA
51
NOS Version Control
NOS Code THC/N9907

1. Hotels
2. Travel and Tours
5. Cruise Liners
52
THC/N9909 Learn a foreign or local language(s) including English
---------------------------------------------------------------------------------------------------------------------
Overview
This unit is about gaining working competence in a language other than that used daily, i.e., a
foreign language or a local language.
53
Unit Code THC/N9909
Unit Title
Learn a foreign or local language(s) including English

(Task)
Description This OS unit is about gaining working competence in a language other than that used
daily, i.e., a foreign language or a local language
 Gain understanding of common vocabulary required to address customers’

queries
 Achieve ‘minimal pass’ level of language proficiency as per UN standards or as
specified by company
Gaining To be competent, the user/ individual must be able to:
understanding of PC1. understand from the company, the typical foreign or vernacular language
common vocabulary queries
PC2. learn keywords that may be used to pose those queries
required
PC3. practice short oral conversations in the language, preferably, with
colleagues or fellow trainees
PC4. listen to focussed or recorded sentences as spoken typically in the language
Achieving ‘minimal To be competent, the user/ individual must be able to:

pass standards’ of PC5. speak without hesitation and fear of being incorrect
language proficiency PC6. express coherently in complete sentences over a variety of topics, albeit
with effort
PC7. exhibit basic range of vocabulary and range of expression
PC8. seek to improve language proficiency to ‘working knowledge’ level

Context KA1. company’s policies on use of language
organization and KA4. company’s documentation policy
B. Technical
Knowledge
KB1. preferred languages of usual customers
KB2. geographical variations of spoken languages
KB3. how to pick up the basic Grammar of the language
KB4. how to identify common expressions used by customers to express their
54
needs and queries
KB5. how to use the correct terms as appropriate for the situation
KB6. different proficiency levels of language as accepted globally
KB7. UN standards of language proficiency
Skills (S)
Generic Skills The individual on the job needs to know and understand how to:
SA1. read the language, e.g., words, sentences, etc.
SA2. understand translations
Writing Skills
The individual on the job needs to know and understand how to:
SA3. write in the language
SA4. interact with customers confidently in their preferred language
SA5. not to offend the customer with improper use of language, unknowingly
SA6. use the right intonations and pauses
SA7. express limited language proficiency so as to alert customer of limitations to
fluent conversations
Decision Making
B. Professional Skills
NA
Plan and Organize

NA
Customer Centricity
NA
Problem Solving
NA
Analytical Thinking
SB1. use audio aids to listen to expressions and correct use of language
SB2. build vocabulary
Critical Thinking
SB3. improve language skills over time
SB4. practice at every opportunity available
55
NOS Version Control
NOS Code THC/N9909

1. Hotels
2. Travel and Tours
5. Cruise Liners
56
Annexure
Nomenclature for QP and NOS
Qualifications Pack
9 characters
[ABC]/ Q 0101
[Insert 3 letter code for SSC] QP number (2 numbers)
Q denoting Qualifications Pack Occupation (2 numbers)
Occupational Standard
An example of NOS with ‘N’ 9 characters

[ABC] / N 0101
[Insert 3 letter code for SSC] OS number (2 numbers)
N denoting National Occupational Standard Occupation (2 numbers)
Back to top…
57
The following acronyms/codes have been used in the nomenclature above:
Range of Occupation
Sub-sector numbers
Hotels 01 - 25
Restaurants 26 - 40
Tour and Travels 41 - 55
Facility Management 56 - 70
Cruise 71 - 85
Unused 86 -95
Generic occupation 96 - 99
Sequence Description Example
Three letters Industry name THC
Slash / /
Next letter Whether QP or NOS N /Q
Next two numbers Occupation code 01
Next two numbers OS number 01
58
ASSESSMENT CRITERIA
Job Role : Multi-cuisine Cook

Qualification Pack : THC/Q3005
Sector Skill Council : Tourism and Hospitality
1. Criteria for assessment for each Qualification Pack will be created by the Sector Skill Council. Criteria for
assessment for each Qualification Pack will be created by the Sector Skill Council. Each Performance
Criteria (PC) will be assigned marks proportional to its importance in NOS. SSC will also lay down
proportion of marks for each PC.
2. Each NOS will assessed both for theoretical knowledge and practical which is being proportionately
demonstrated in the table below.
3. The assessment for the theory part will be based on knowledge bank of questions created by the SSC.
4. To pass the Qualification Pack, every trainee should score a minimum aggregate of 70%.
Performance Criteria Total Out of Theory Skills Practical

Marks
(500)
PC1. estimate the requirements of variety of
resources for kitchen operations with the assistance 3.0 1.5 1.5
of kitchen helper
PC2. estimate the quantity of various resources
3.0 1.0 2.0
required for smooth kitchen operations
PC3. provide the specifications for kitchen
provisions, supplies and daily perishable consumables 3.5 0.5 3.0
to the proprietor of the eatery
PC4. receive the deliveries of kitchen provisions,
supplies and daily perishable consumables from 3.0 1.0 2.0
suppliers
PC5. check that received food items; supplies and
materials are undamaged and then tally them with 3.0 0.5 2.5
THC/N3005 the order placed
Arrange and PC6. instruct kitchen helper to unload the
2.0 1.0 1.0
manage food supplies and sort them for proper storage 50
resources in PC7. keep track of the quantities of supplies used on
4.0 1.5 2.5
the kitchen day-to-day basis
PC8. follow stock rotation procedures to avoid
4.0 1.5 2.5
wastage of raw materials
PC9. inform proprietor about the inventory status
4.0 1.5 2.5
and help in re-ordering of materials
PC10. keep track of the fuel consumptions and report
4.0 1.5 2.5
to proprietor to decide about re-ordering
PC11. ensure adequate availability of resources for
4.0 1.5 2.5
uninterrupted kitchen operations
PC12. ensure that inventory records of all the items
2.5 1.0 1.5
are kept up-to-date for the ease of the monitoring
PC13. follow manufacturers’ guidelines to ensure that
2.5 1.0 1.5
kitchen equipment is working at the correct settings
PC14. ensure that cooking fuel does not get wasted 2.5 1.0 1.5
59
Marks
(500)
because of faulty burners or cooking practices
PC15. ensure that there is no wastage of water,
electricity, kitchen provision, supplies and perishable 2.5 1.0 1.5
materials in the kitchen
PC16. report any equipment faults or potential
2.5 1.0 1.5
wastage to the proprietor for immediate repair
POINTS 50 18 32
TOTAL POINTS 50

Marks
(500)
PC1. direct kitchen helper to do the basic
preparatory work like washing; peeling; chopping; 3.0 1.0 2.0
cutting of vegetables, grinding spices etc.
PC2. instruct kitchen helper to store semi-
3.0 1.5 1.5
cooked food in containers / in the fridge or freezer
PC3. inform kitchen helper about what all is
required at the workstation to prepare variety of 3.5 0.5 3.0
food items
PC4. ensure that food preparation areas and
3.5 1.0 2.5
equipment are clean, hygienic and ready for use
PC5. select raw items; provisions; supplies and /
3.5 1.0 2.5
or semi-cooked food as per food item to be cooked
PC6. cook vegetables by boiling; frying; grilling;
microwaving and ensure that they are served at 3.5 1.0 2.5
correct temperature
PC7. cook variety of vegetarian and non-
THC/N3006 vegetarian North Indian, South Indian, Chinese food 3.5 1.0 2.5
Cook variety items 50
of food PC8. safely store any cooked vegetables not for
2.5 1.0 1.5
immediate use
PC9. clear the area and deal correctly with the
2.5 1.0 1.5
equipment used after service
PC10. ensure food is arranged correctly prior to
2.5 1.0 1.5
service
PC11. use cooking and finishing techniques that
3.0 1.0 2.0
meet the customer’s requirements
PC12. make changes in the food items as per
3.0 1.0 2.0
consumer’s requirements
PC13. suggest consumers some changes to
3.5 1.0 2.5
enhance their taste
PC14. ensure that all the food orders are delivered
3.5 1.0 2.5
to respective consumers within proprietor set time
PC15. ensure that different courses of food are
3.0 1.0 2.0
delivered to consumer at set pace and order
PC16. ensure the quality of food items delivered 3.0 1.0 2.0
60
Marks
(500)
to consumers such as the appropriate temperature,
consistency, presentation etc.
POINTS 50 16 34
TOTAL POINTS 50
Total
Out
Performance Criteria Marks Theory Skills Practical
of
(500)
PC1. receive job order and instructions from
1.0 0.5 0.5
reporting superior
PC2. understand the work output
requirements, targets, performance indicators and 0.5 0.5 0.0
incentives
PC3. deliver quality work on time and report
0.5 0.5 0.0
any anticipated reasons for delays
PC4. escalate unresolved problems or
1.0 0.5 0.5
complaints to the relevant senior
PC5. communicate maintenance and repair
0.5 0.5 0.0
schedule proactively to the superior
PC6. receive feedback on work standards 1.0 0.5 0.5
PC7. document the completed work schedule
1.0 0.5 0.5
and handover to the superior
PC8. exhibit trust, support and respect to all
1.5 0.5 1.0
the colleagues in the workplace
PC9. aim to achieve smooth workflow 1.5 0.5 1.0
THC/N9901 PC10. help and assist colleagues with information
Communicate 1.0 0.5 0.5
and knowledge 50
with customer PC11. seek assistance from the colleagues when
and colleagues 1.0 0.5 0.5
required
PC12. identify the potential and existing conflicts
1.5 0.5 1.0
with the colleagues and resolve
PC13. pass on essential information to other
1.5 0.5 1.0
colleagues on timely basis
PC14. maintain the etiquette, use polite
language, demonstrate responsible and disciplined 1.5 0.5 1.0
behaviours to the colleagues
PC15. interact with colleagues from different
functions clearly and effectively on all aspects to
1.5 0.5 1.0
carry out the work among the team and
understand the nature of their work
PC16. put team over individual goals and multi
task or share work where necessary supporting the 1.5 0.5 1.0
colleagues
PC17. highlight any errors of colleagues, help to
1.5 0.5 1.0
rectify and ensure quality output
PC18. work with cooperation, coordination, 1.0 0.5 0.5
61
Total
Out
of
(500)
communication and collaboration, with shared
goals and supporting each other’s performance
PC19. ask more questions to the customers and
1.0 0.5 0.5
identify their needs
PC20. possess strong knowledge on the product,
0.5 0.5 0.0
services and market
PC21. brief the customers clearly 0.5 0.5 0.0
PC22. communicate with the customers in a
1.5 0.5 1.0
polite, professional and friendly manner
PC23. build effective but impersonal relationship
1.5 0.5 1.0
with the customers
PC24. ensure the appropriate language and tone
1.5 0.5 1.0
are used to the customers
PC25. listen actively in a two way communication 1.5 0.5 1.0
PC26. be sensitive to the gender, cultural and
social differences such as modes of greeting, 1.5 0.5 1.0
formality, etc.
PC27. understand the customer expectations
correctly and provide the appropriate products 1.5 0.5 1.0
and services
PC28. understand the customer dissatisfaction
2.0 0.5 1.5
and address to their complaints effectively
PC29. maintain a positive, sensible and
1.5 0.5 1.0
cooperative manner all time
PC30. ensure to maintain a proper body
language, dress code, gestures and etiquettes 2.0 0.5 1.5
towards the customers
PC31. avoid interrupting the customers while
1.0 0.5 0.5
they talk
PC32. ensure to avoid negative questions and
1.0 0.5 0.5
statements to the customers
PC33. inform the customers on any issues or
problems before hand and also on the 2.0 0.5 1.5
developments involving them
PC34. ensure to respond back to the customer
2.0 0.5 1.5
immediately for their voice messages, e-mails, etc.
PC35. develop good rapport with the customers
2.0 0.5 1.5
and promote suitable products and services
PC36. seek feedback from the customers on their
2.0 0.5 1.5
understanding to what was discussed
PC37. explain the terms and conditions clearly 3.0 0.5 2.5
POINTS 50 18.5 31.5
TOTAL POINTS 50
62
Total
Out Skills
Performance Criteria Marks Theory
of Practical
(500)
PC1. keep in mind the profiles of expected
2.5 0.5 2.0
customers
PC2. understand the target customers and their
1.5 0.5 1.0
needs as defined by the company
PC3. organize regular customer events and
2.5 0.5 2.0
feedback session frequently
PC4. build a good rapport with the customers
2.5 0.5 2.0
including the ones who complain
PC5. have frequent discussions with regular
customers on general likes and dislikes in the 2.5 0.5 2.0
market, latest trends, customer expectations, etc.
PC6. receive regular feedbacks from the clients on
current service, complaints, and improvements to 2.5 0.5 2.0
be made, etc.
PC7. compulsively seek customer rating of service
to help develop a set of regularly improved 2.5 0.5 2.0
procedures
PC8. ingrain customer oriented behaviour in service
2.5 0.5 2.0
at all level
THC/N9902 PC9. aim to gain their long lasting loyalty and
2.5 0.5 2.0
Maintain satisfaction
customer- PC10. engage with customers without intruding on
2.0 0.0 2.0
centric privacy
service PC11. ensure clarity, honesty and transparency 50
2.5 0.5 2.0
orientation with the customers
PC12. treat the customers fairly and with due
2.5 0.5 2.0
respect
PC13. focus on executing company’s marketing
2.5 0.5 2.0
strategies and product development
PC14. focus on enhancing brand value of company
2.5 0.5 2.0
through customer satisfaction
PC15. ensure that customer expectations are met 2.5 0.5 2.0
PC16. learn to read customers’ needs and wants 2.5 0.5 2.0
PC17. willingly accept and Implement new and
innovative products and services that help improve 2.5 0.5 2.0
customer satisfaction
PC18. communicate feedback of customer to
2.5 0.5 2.0
senior, especially, the negative feedback
PC19. maintain close contact with the customers
2.0 0.5 1.5
and focus groups
PC20. offer promotions to improve product
2.0 0.5 1.5
satisfaction level to the customers periodically
PC21. weigh the cost of fulfilling unscheduled
customer requests, consult with senior and advise 2.5 0.5 2.0
the customer on alternatives
POINTS 50 10 40
63
Total
Out Skills
of Practical
(500)
TOTAL POINTS 50
Total
Out Skills
of Practical
(500)
PC1. greet the customers with a handshake or
appropriate gesture based on the type of customer 0.5 0.0 0.5
on their arrival
PC2. welcome the customers with a smile 0.5 0.0 0.5
PC3. ensure to maintain eye contact 0.5 0.0 0.5
PC4. address the customers in a respectable
1.0 0.5 0.5
manner
PC5. do not eat or chew while talking 0.5 0.0 0.5
PC6. use their names as many times as possible
0.5 0.0 0.5
during the conversation
PC7. ensure not to be too loud while talking 0.5 0.0 0.5
PC8. maintain fair and high standards of practice 2.5 1.0 1.5
PC9. ensure to offer transparent prices 2.0 0.5 1.5
PC10. maintain proper books of accounts for
2.0 0.5 1.5
payment due and received
PC11. answer the telephone quickly and respond
2.0 0.5 1.5
THC/N9903 back to mails faster
Maintain PC12. ensure not to argue with the customer 2.0 0.5 1.5
standard of PC13. listen attentively and answer back politely 2.0 0.5 1.5
etiquette PC14. maintain personal integrity and ethical 50 2.5 1.0 1.5
and behaviour
hospitable PC15. dress professionally 2.0 0.5 1.5
conduct
PC16. deliver positive attitude to work 2.0 0.5 1.5
PC17. maintain well groomed personality 2.0 0.5 1.5
PC18. achieve punctuality and body language 2.0 0.5 1.5
PC19. maintain the social and telephonic etiquette 2.0 0.5 1.5
PC20. provide small gifts as token of appreciation
2.0 0.5 1.5
and thanks giving to the customer
PC21. use appropriate tone, pitch and language to
convey politeness, assertiveness, care and 2.0 0.5 1.5
professionalism
PC22. demonstrate responsible and disciplined
2.0 0.5 1.5
behaviours at the workplace
PC23. escalate grievances and problems to
appropriate authority as per procedure to resolve 2.0 0.5 1.5
them and avoid conflict
PC24. use appropriate titles and terms of respect
2.0 0.5 1.5
to the customers
PC25. use polite language 1.0 0.5 0.5
PC26. maintain professionalism and procedures to 1.5 0.5 1.0
64
Total
Out Skills
of Practical
(500)
handle customer grievances and complaints
PC27. offer friendly, courteous and hospitable
service and assistance to the customer upholding 1.0 0.5 0.5
levels and responsibility
PC28. provide assistance to the customers
1.0 0.5 0.5
maintaining positive sincere attitude and etiquette
PC29. provide special attention to the customer at
1.5 0.5 1.0
all time
PC30. achieve 100% customer satisfaction on a
1.5 0.5 1.0
scale of standard
PC31. gain customer loyalty 1.5 0.5 1.0
PC32. enhance brand value of company 2.0 0.5 1.5
POINTS 50 14 36
TOTAL POINTS 50
Total
Out Skills
of Practical
(500)
PC1. educate the tourists, employers and the
colleagues at workplace on women rights and the 1.5 1.5 0.0
respect that is to be given to them
PC2. inform about company’s policies to prevent
women from sexual harassments, both physical and
1.5 1.5 0.0
verbal, and objectifications by other customers and
staff
PC3. list all the facilities available with respect to
transportation facilities, night trips and safeguards,
1.0 1.0 0.0
reporting abuse, maternity related and other
grievance
THC/N9904 PC4. inform about methods adopted to ensure
Follow safety and personal and baggage security of women,
2.0 0.5 1.5
gender and e.g., CCTV cameras, security guards, women’s
age helpline 50
sensitive PC5. provide the necessary comfort to the female
service traveller customers such as secure and safe
2.0 0.5 1.5
practices environment, chain locks/latches, smoke detector,
comfortable accommodation, etc.
PC6. Maintain compliant etiquette while dealing
with women customers such as asking permission
before entering room and for cleaning, avoiding 2.0 0.5 1.5
touch contact, using abusive language or gesture,
etc.
PC7. ensure that the customer feels safe at all times
without being over threatened by the security 2.0 0.5 1.5
procedures and related environment
PC8. ensure that in the event of terrorist attacks
2.0 0.5 1.5
customers are calmly handled, led to safer places
65
Total
Out Skills
of Practical
(500)
and instructed properly in order to achieve zero
casualties
PC9. ensure the quality of facilities and services
offered cater to the needs of every individual, be it
2.0 0.5 1.5
man, woman, child, particularly the very young and
the aged
PC10. be aware of the customer unique needs and
wants of each category of customer, e.g., for an 3.0 0.5 2.5
infant, for a young woman, for an old person, others
PC11. coordinate with team to meet these unique
needs, also keeping in mind their diverse cultural 3.0 0.5 2.5
backgrounds
PC12. provide entertainment programs and events
2.0 0.5 1.5
suited for the children tourists
PC13. educate parents and attendants of senior
citizens on basic safeguards and procedures for 2.0 0.5 1.5
them in case of emergencies
PC14. arrange for transport and equipment as
2.0 0.5 1.5
required by senior citizens
PC15. ensure availability of medical facilities and
2.0 0.5 1.5
doctor
PC16. treat women equally across both the
horizontal as well as vertical segregation of roles in 2.0 0.5 1.5
the workplace
PC17. ensure a fair and equal pay to the women as
men, more of formal training, advancement 2.0 0.5 1.5
opportunities, better benefits, etc.
PC18. involve women in the decision making
2.0 0.5 1.5
processes and management professions
PC19. avoid specific discrimination and give women
2.0 0.5 1.5
their due respect
PC20. motivate the women in the work place
2.0 0.5 1.5
towards utilizing their skills
PC21. educate the tourists, employers and the
colleagues at workplace on women rights and the 2.0 0.5 1.5
respect that is to be given to them
PC22. establish policies to protect the women from
sexual harassments, both physical and verbal, and 2.0 0.5 1.5
objectifications by customers and colleagues
PC23. frame women friendly work practices such as
flexible working hours, maternity leave,
2.0 0.5 1.5
transportation facilities, night shift concessions,
women grievance cell.
PC24. ensure the safety and security of women in
the workplace, particularly when their nature of job
2.0 0.5 1.5
is to deal with night shifts, attend guest rooms, back
end work, etc.
66
Total
Out Skills
of Practical
(500)
PC25. ensure safety and security of women at all
2.0 0.5 1.5
levels
POINTS 50 15 35
TOTAL POINTS 50
Total
Performance Criteria Marks Out of Theory Skills Practical
(500)
PC1. prevent leak of new plans and designs to
7.5 3.5 4.0
competitors by reporting on time
PC2. be aware of any of company’s product, service
7.0 7.0 0
or design patents
PC3. report IPR violations observed in the market, to
7.5 3.5 4.0
THC/N9905 supervisor or company head
Maintain
PC4. read copyright clause of the material published
IPR of 7.0 3.0 4.0
on the internet and any other printed material
organisation
and 50
PC5. protect infringement upon customer’s business
customers 7.0 3.5 3.5
or design plans
PC6. consult supervisor or senior management when
in doubt about using information available from 7.0 3.5 3.5
customer
PC7. report any infringement observed by anyone in
7.0 3.5 3.5
the company
POINTS 50 27.5 22.5
TOTAL POINTS 50
Total
(500)
PC1. keep the workplace regularly clean and
1.5 0.5 1.0
cleared-off of food waste or other litter
PC2. ensure that waste is disposed-off as per
prescribed standards or in trash cans earmarked for 1.5 0.5 1.0
waste disposal
PC3. ensure that the trash cans or waste collection
1.5 0.5 1.0
THC/N9906 points are cleared everyday
Maintain PC4. arrange for regular pest control activities at
50 1.5 0.5 1.0
health and the workplace
hygiene PC5. to maintain records for cleanliness and
1.5 0.5 1.0
maintenance schedule
PC6. ensure the workplace is well ventilated with
1.5 0.5 1.0
fresh air supply
PC7. check the air conditioner and other
mechanical systems on a regular basis and maintain 1.5 0.5 1.0
them well
67
Total
(500)
PC8. ensure the workplace is provided with
1.5 0.5 1.0
sufficient lighting
PC9. ensure clean work environment where food is
1.5 0.5 1.0
stored, prepared, displayed and served
PC10. ensure safe and clean handling and disposal
of linen and laundry, storage area, accommodation, 1.5 0.5 1.0
public areas, storage areas, garbage areas, etc.
PC11. identify and report poor organizational
practices with respect to hygiene, food handling, 1.5 0.5 1.0
cleaning
PC12. ensure adequate supply of cleaning
consumables such as equipment, materials, 1.5 0.5 1.0
chemicals, liquids
PC13. ensure to clean the store areas with
1.5 0.5 1.0
appropriate materials and procedures
PC14. identify the different types of wastes, e.g.,
liquid, solid, food, non-food, and the ways of 1.5 0.5 1.0
handling them for disposal
PC15. wash hands on a regular basis 2.0 0.5 1.5
PC16. ensure to wash hands using suggested
1.5 0.5 1.0
material such as soap
PC17. wash the cups 1.5 0.5 1.0
PC18. ensure to maintain personal hygiene of daily
1.5 0.5 1.0
bath
PC19. ensure to maintain dental hygiene in terms
1.5 0.5 1.0
of brushing teeth every day
PC20. ensure no cross contaminations of items
1.5 0.5 1.0
such as linen
PC21. report on personal health issues related to
1.5 0.5 1.0
injury, food, air and infectious diseases
PC22. ensure not to go for work if unwell, to avoid
1.5 0.5 1.0
the risk of being spread to other people
PC23. use a tissue, cover the mouth and turn away
2.0 0.5 1.5
from people while sneezing or coughing
PC24. wash hands on using these tissues after
2.0 0.5 1.5
coughing and sneezing and after using the wastes
PC25. ensure to use single use tissue and dispose
2.0 0.5 1.5
these tissues immediately
PC26. coordinate for the provision of adequate
2.0 0.5 1.5
clean drinking water
PC27. ensure to get appropriate vaccines regularly 2.0 0.5 1.5
PC28. avoid serving adulterated or contaminated
2.0 0.5 1.5
food
PC29. undergo preventive health check-ups at
2.0 0.5 1.5
regular intervals
PC30. take prompt treatment from the doctor in 1.5 0.5 1.0
68
Total
(500)
case of illness
PC31. have a general sense of hygiene and
appreciation for cleanliness for the benefit of self 1.0 0.5 0.5
and the customers or local community
POINTS 50 15.5 34.5
TOTAL POINTS 50
Total
Out
of
(500)
PC1. assess the various work hazards 1.0 1.0 0.0
PC2. take necessary steps to eliminate or minimize
1.5 0.5 1.0
them
PC3. suggest methods to improve the existing
1.5 0.5 1.0
safety procedures at the workplace
PC4. analyse the causes of accidents at the
1.5 0.5 1.0
workplace
PC5. suggest measures to prevent such accidents
1.5 0.5 1.0
from taking place
PC6. take preventive measures to avoid risk of
burns and other injury due to contact with hot
1.5 0.5 1.0
surfaces such as stoves, gas, fire, hot liquids, hot
foods, hot oil, etc.
PC7. be aware of the locations of fire extinguishers,
1.5 0.5 1.0
emergency exits, etc.
THC/N9907 PC8. practice correct emergency procedures 1.5 0.5 1.0
Maintain PC9. check and review the storage areas frequently 1.5 0.5 1.0
50
safety at PC10. stack items in an organized way and use safe
workplace lifting techniques to reduce risk of injuries from 1.5 0.0 1.5
handling procedures at the storage areas
PC11. ensure to be safe while using handling
1.5 0.5 1.0
materials, tools, acids, chemicals, detergents, etc.
PC12. store these chemicals and acids in a well-
ventilated and locked areas with warning signs not 1.5 0.5 1.0
to touch
PC13. ensure safe techniques while moving
1.5 0.5 1.0
furniture and fixtures
PC14. ensure to reduce risk of injury from use of
mixers, slicers, grinders, heaters, fridge, ironer and 1.5 0.5 1.0
other electrical tools
PC15. read the manufacturers manual carefully
1.5 0.5 1.0
before use of any equipment
PC16. unplug the electrical equipment before
performing housekeeping, cleaning and 2.0 0.5 1.5
maintenance to avoid injuries
69
Total
Out
of
(500)
PC17. keep the floors free from water and grease
2.0 0.5 1.5
to avoid slippery surface
PC18. ensure to use non slip liquids and waxes to
1.5 0.5 1.0
polish and treat floors
PC19. use rubber mats to the places where floors
2.0 0.5 1.5
are constantly wet
PC20. ensure safety from injuries of cuts to loss of
fingers, while handling sharp tools such as knives, 2.0 0.5 1.5
needles, etc.
PC21. use flat surfaces, secure holding and
2.0 0.5 1.5
protective wear while using such sharp tools
PC22. use health and safety practices for storing,
cleaning, and maintaining tools, equipment, and 2.0 0.5 1.5
supplies
PC23. practice personal safety when lifting,
2.0 0.5 1.5
bending, or moving equipment and supplies
PC24. ensure the workers have access to first aid
1.0 0.0 1.0
kit when needed
PC25. ensure all equipment and tools are stored
1.5 0.5 1.0
and maintained properly and safe to use
PC26. ensure to use personal protective equipment
and safe wear like gloves, mask, headwear,
1.5 0.5 1.0
footwear, glasses, goggles, etc. for specific tasks and
work conditions where required
PC27. Ensure to display safety signs at places
1.0 0.0 1.0
where necessary for people to be cautious
PC28. take all electrical precautions like insulated
clothing, adequate equipment insulation, dry work
1.5 0.5 1.0
area, switch off the power supply when not
required, etc.
PC29. ensure availability of general health and
safety equipment such as fire extinguishers, first aid
equipment, safety equipment, clothing, safety 1.5 0.5 1.0
installations like fire exits, exhaust fans, etc. are
available
PC30. document all the first aid treatments,
inspections, etc. conducted to keep track of the 1.5 0.5 1.0
safety measures undertaken
PC31. comply with the established safety
1.0 0.5 0.5
procedures of the workplace
PC32. report to the supervisor on any problems
0.5 0.0 0.5
and hazards identified
PC33. ensure zero accident at workplace 0.5 0.0 0.5
PC34. adhere to safety standards and ensure no
1.0 0.5 0.5
material damage
POINTS 50 15 35
TOTAL POINTS 50
70
Total
Out
of
(500)
PC1. understand from the company, the typical
5.5 2.5 3.0
foreign or vernacular language queries
PC2. learn keywords that may be used to pose
7.0 2.0 5.0
those queries
PC3. practice short oral conversations in the
THC/N9909 language, preferably, with colleagues or fellow 6.5 1.0 5.5
Learn a trainees
foreign or PC4. listen to focussed or recorded sentences as
6.5 1.0 5.5
local spoken typically in the language
language(s) PC5. speak without hesitation and fear of being 50 6.5 1.0 5.5
including incorrect
English PC6. express coherently in complete sentences over
6.5 1.0 5.5
a variety of topics, albeit with effort
PC7. exhibit basic range of vocabulary and range of
5.0 1.0 4.0
expression
PC8. seek to improve language proficiency to
6.5 1.0 5.5
‘working knowledge’ level
POINTS 50 10.5 39.5
TOTAL POINTS 50
GRAND TOTAL 500 160 340
71

QP THC Q3006 Multi Cuisine Cook

Uploaded by

Document Informationclick to expand document informationQP THC

Document Informationclick to expand document information

Copyright:

Available Formats

QP THC Q3006 Multi Cuisine Cook

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

QP THC Q3006 Multi Cuisine Cook

Uploaded by

Copyright:

Available Formats

QUALIFICATIONS PACK - OCCUPATIONAL

 OS describe what 5. Nomenclature for QP & OS…..….... P57

Qualifications Pack Code THC/Q3006

Credits(NSQF) TBD Version number 1.0

Job Role Multi-cuisine Cook

Experience Not Applicable

Performance Criteria As described in the relevant OS units

Keywords /Terms Description

Keywords /Terms Description

Arrange and manage food resources in the kitchen

 Arrange food resources

Performance Criteria(PC) w.r.t. the Scope

Knowledge and Understanding (K)

NOS Version Control

NOS Code THC/N3005

Credits(NSQF) TBD Version number 1.0

Occupation Roadside Eateries Next review date 24/04/16

Cook variety of food

 Direct kitchen helper for initial preparation

Expediting and To be competent, the user/ individual must be able to:

The user/individual on the job needs to know and understand:

The user/individual on the job needs to know and understand:

The user/ individual on the job needs to know and understand:

NOS Version Control

NOS Code THC/N3006

Credits(NSQF) TBD Version number 1.0

Occupation Roadside Eateries Next review date 24/04/16

Unit Code THC/N9901

Communicate with customer and colleagues

 Interact with superior

A. Organizational The user/individual on the job needs to know and understand:

Oral Communication (Listening and Speaking skills)

NOS Version Control

NOS Code THC/N9901

Credits(NSQF) TBD Version number 1.0

Occupation Roadside Eateries Next review date 24/04/16

Unit Code THC/N9902

Maintain customer-centric service orientation

 Engage with customers to understand their service quality requirements

Knowledge and Understanding (K)

A. Organizational The user/individual on the job needs to know and understand:

B. Professional Skills Decision Making

NOS Version Control

NOS Code THC/N9902

Credits(NSQF) TBD Version number 1.0

Occupation Roadside Eateries Next review date 24/04/16

Unit Code THC/N9903

Maintain standard of etiquette and hospitable conduct

 Follow behavioural, personal and telephone etiquettes

A. Organizational The user/individual on the job needs to know and understand:

NOS Version Control

NOS Code THC/N9903

Credits(NSQF) TBD Version number 1.0

Occupation Roadside Eateries Next review date 24/04/16

Unit Code THC/N9904

Follow gender and age sensitive service practices

 Educate customer on specific facilities and services available for different

Knowledge and Understanding (K)